Chicken Tenders Airfried

Ingredients

• Raw chicken strips
• Flour
• Egg wash
• Bread crumbs
• Olive oil
• Salt
• Black pepper
• Cayenne or paprika

Method

Set up three stations: one shallow bowl with flour seasoned generously with salt, black pepper, and cayenne or paprika (roughly a teaspoon of spice per 100g flour); a second with beaten egg; a third with breadcrumbs. The breading works because each layer traps moisture and creates texture — the flour base helps the egg adhere, the egg acts as glue for the crumbs, and the crumbs fry to golden and crisp.

Pat the chicken strips dry with kitchen paper; moisture is the enemy of a proper crust. Working one tender at a time, dredge in the seasoned flour, shake off excess, then submerge in egg wash and let the coating drip slightly before pressing firmly into the breadcrumbs. The pressure matters — you're forcing the crumbs to grip the egg layer. Repeat until all strips are breaded. Let them rest uncovered in the fridge for at least 15 minutes (or up to 2 hours). This sets the coating and prevents it sliding off during air-frying.

Toss the breaded tenders lightly with olive oil — a spray or light brush on both sides is enough, roughly 1 teaspoon per two tenders. This is critical: the oil allows the breadcrumbs to colour and crisp rather than steam. Arrange in your air fryer basket in a single layer without overlap. Air circulation is everything; stacked tenders will steam on their undersides and lose that crust.

Cook at 200°C (not 360°F — most air fryers run hot and the conversion is imprecise) for 12 to 14 minutes. Shake the basket halfway through. The tenders are done when the breadcrumb coating is golden-brown and the thickest part of the largest strip registers 74°C at the centre. Don't trust "chicken mode" presets — they vary wildly between machines. Check one open: the crumb should shatter cleanly when bitten, and the meat should yield without resistance.

Serve at once with honey mustard, or a squeeze of lemon if you prefer acidity to cut the richness. The crust softens within minutes as steam rises from the chicken, so timing matters here too.